Cauliflower is one of the most beloved vegetables of Sicily, where it is affectionately known as broccolo. (Broccoli as we know it is called sparaceddi in Sicily.)
The pale green cauliflower heads make a colorful statement piled high in carts along Sicily's road¬sides, waiting for savvy cooks to snap them up and add them to pasta and salad dishes. A convenient way for you to cook it is to roast the florets, which brings out a mild, sweet taste.
Saving time: No time to clean and separate the cauliflower into florets? Buy them already separated and cleaned in packages in the produce department of your grocery store.
Serves 6 to 8
1 medium head cauliflower
1/3 cup Extra Virgin olive oil
2 teaspoons celery salt
1 teaspoon salt
Coarse black pepper to taste
2 teaspoons minced fresh thyme
Preheat the oven to 350°F.
Turn the cauliflower upside down on a cutting board and cut around the center core. Discard the core and separate the cauliflower into 1-inch florets. Wash and dry them and set aside.
In a large bowl combine the olive oil, celery salt, salt, pepper, and thyme.
Add the florets and toss them well. Spread them on a baking sheet and bake them for 20 to 25 minutes, turning them once or twice, until they begin to brown and the stems are easily pierced by a fork.
Serve as a side dish with meat, pork, or fish.
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